The Tri-County Journal
& Chattahoochee Chronicle
PO Box 850, 71 Webb Lane
Buena Vista, GA 31803
229-649-6397
tjournal@windstream.net
Homemade Crisp Crakers & Hot Crab Dip
Homemade Crisp Crackers
* 1 ¾ cups all-purpose flour
* ½ cup cornmeal
* ½ teaspoon baking soda
* ½ teaspoon sugar
* ½ teaspoon salt
* ½ teaspoon garlic powder
* ¼ teaspoon Italian seasoning
* ½ cup cold butter
* 1½ cups shredded Colby-Monterey Jack cheese.
* ½ cup plus 2 tablespoons cold water
* 2 tablespoons cider vinegar
In a large bowl, combine the first seven ingredients, cut in butter until crumbly.
Stir in cheese.
Gradually add water and vinegar, tossing with a fork until dough forms a ball. Wrap in plastic wrap and refrigerate for 1 hour or until firm. Divide into six portions.
On a lightly floured surface, roll each portion into an 8-inch circle. Cut into eight wedges and place on a greased baking sheet.
Bake at 375°F for 17–20 minutes or until edges are lightly browned. Cool on wire racks. Store in airtight container.
Hot Crab Dip
* 1 – 8 ounce package of cream cheese, softened
* ½ cup finely chopped sweet onion
* ¼ cup grated Parmesan cheese
* ¼ cup mayonnaise
* 2 garlic cloves, minced
* 2 teaspoons sugar
* 1 – 6 ounce can crabmeat, drained, flaked and cartilage removed
In a 1½ quart slow cooker, combine the first six ingredients, stir in crab.
Cover and cook on low for 2–3 hours or until heated through. Serve with your crackers.
Remember, if you don’t like any of the seasonings I used, change it to ones you like.
